Flaky pastry topped with ricotta, tender asparagus and lemon zest - a light, elegant spring dish for brunch or starter.
# What You'll Need:
→ Pastry
01 - 1 sheet ready-rolled puff pastry, thawed (about 9 oz)
→ Ricotta filling
02 - 1 cup whole-milk ricotta cheese
03 - 1/4 cup crème fraîche or sour cream
04 - 1/4 cup finely grated Parmesan cheese (about 1 oz)
05 - 1 large egg
06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice
08 - 1 small garlic clove, finely grated
09 - 1/4 teaspoon fine salt
10 - 1/4 teaspoon freshly ground black pepper
→ Topping
11 - 12 to 15 thin asparagus spears, woody ends trimmed
12 - 1 tablespoon extra-virgin olive oil
13 - Freshly ground black pepper, to taste
14 - 1 tablespoon chopped fresh chives or parsley (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Unroll the puff pastry onto the prepared sheet. Using a sharp knife, lightly score a 1/2-inch border around the edge without cutting through; dock the center all over with a fork to prevent excessive rising.
03 - In a mixing bowl, whisk together ricotta, crème fraîche (or sour cream), grated Parmesan, egg, lemon zest and lemon juice, grated garlic, salt, and black pepper until smooth and homogenous.
04 - Evenly spread the ricotta mixture over the pastry, keeping the filling within the scored border to allow the edge to puff and crisp.
05 - Lay the asparagus spears across the filling in a single layer. Trim spears or halve lengthwise as needed so they sit evenly over the tart.
06 - Drizzle the asparagus with olive oil and finish with a few grinds of black pepper.
07 - Bake on the middle rack for 25 to 30 minutes, or until the pastry is golden and fully puffed and the asparagus is tender when pierced with a knife.
08 - Let cool on the sheet for about 5 minutes, then scatter chopped chives or parsley over the top if using. Transfer to a board and slice to serve warm or at room temperature.
